Sauteed Shishito Peppers

If you are in Ottawa, you will know that we have an abundance of markets, especially during the summer. My sister and bro-in-law were up visiting this weekend and we checked out a few of them that I had not been to before. One was a smaller one, Ottawa Organic Farmer's Market, located at the back of Canadian Tire and also had some booths inside Canada Care Medical Center..it was a strange location with a bit of a weird ambiance. The other was the Main Farmer's Market, formerly at St Paul's University on Main Street, which has now moved outside the Museum of Nature. It was so hot out, so we were melting but other than that, the market was great. While we were there we saw some Shishito green peppers and decided to get some to cook with supper.

I had never heard of these peppers before. Eating them can be a bit like playing Russian Roulette as apparently 1 in every 10 or so is spicy and the rest are sweet. The variety we got were all sweet. These were easy to make ( Claire whipped them up in about 10 minutes) and were delicious!

Ingredients:
- Shishito peppers
- garlic
- lemon juice
- sea salt or other coarse salt
- olive oil

Recipe:
Heat oil on high heat in a pan. Cook peppers until they start to blister on all sides. Add some minced garlic at the last minute. Remove from pan and put on a plate to serve. Sprinkle with salt and a little lemon juice. Enjoy!

Bok Choy

Have you heard that the food guide has apparently been replaced by this extremely simple theory that half your plate should be veggies, one quarter protein and one quarter carbs. Well, that seems easy enough to do. I realized that if I don't eat enough at dinner, I will spend the rest of the night snacking on junk food. Or go to bed and wake up in the night only to find I am eating chocolate.. yes this has happened to me! I sleep-eat. Is it worse than sleep walking? who knows?  To avoid this, I figured it would be a good idea to stock up on some greens- bok choy, spinach, kale, collard greens, swiss chard etc. Well not all of those at once, but a few from that list. I think my collard greens already went bad in the fridge because I didn't cook them soon enough. Grr!!

I recently signed up to the NYTimes Cooking Newsletter with different recipes. It is fun and chatty and links you to different recipes.. It looks like this

I recommend signing up, if you are into that sort of thing.

This week's newsletter included a recipe for stir fried Bok Choy, by Martha Rose Shulman. I love it when the stars align like that. So I brought over my bok choy and made it last night for my parents as a side dish and it was really good. We really liked the flavours.  I modified it a bit to make it simpler and to tailor the flavor to my tastes. Feel free to add more garlic and ginger.

Potato Salad

I was given the opportunity to review and create a recipe using the Little Potato Company potatoes. These potatoes are washed and ready to go, no peeling or washing required. How convenient! That is a huge time saver! I was pleased to see how fresh they are and how well they keep. I was also happy to see they are available at my favourite store, COSTCO!

There are many different varieties of these potatoes, including ones with red, gold or blue skins. I decided to try out "Something Blue" fresh creamer potatoes with a blue skin, originally bred in Chile.

There are so many yummy potato dishes that could be made with these potatoes. I was thinking of scalloped potatoes, potato hash, potato chips,.. but decided to keep things simple and make a quick, easy and flavourful potato salad. I LOVE the Austrian potato salad, but the potatoes in Canada are not usually as good, so I was keen to see how it would turn out. For me, this is the ultimate test and they fared well!  I love that it came together in 20 minutes and required little effort, perfect after a long day at the office.  I whipped up a side salad and cooked a hot dog, and voila diner est servi!

Doesn't it look pretty?- The blue brightens up the whole plate! 

Ingredients:
- Little Potato Creamer Potatoes- here I used Something Blue- half a bag
- 1-2 Tablespoon extra virgin olive oil- normal or chill flavoured
- 2 teaspoon vinegar of your choice- red wine works great or white balsamic
- 1 teaspoon Dijon mustard
- Fresh herbs: rosemary, dill and parsley


Instructions:
- Boil potatoes for 15 minutes
- Drain potatoes in a colander and cut in half
- Combine ingredients for dressing and pour over potatoes.
- Add fresh herbs
- Mix well
- Enjoy!

 It can be enjoyed warm or cold.

Quinoa Gwyneth Paltrow Style

I had a mega productive morning today. Woke up at 6am, even though my alarm was set for 7:30 and decided to go for a run along the canal. I did about 9km with a friend who just moved back to town. I am not sure if it's the warm weather, my perma jet-lague from Europe, the light in the morning, or what..but I am finally motivated to get out and run. Fiewf!! Just when I thought I was destined to be lazy forever.

Anyway after the run I quickly made this recipe for my lunch. I have been wanting to try out my new cookbook- It's All Good- by Gwyneth Paltrow. This recipe is  closely adapted from Gwyneth's quinoa with mushroom and thyme. I didn't use as much oil and didn't have fresh thyme but otherwise stuck quite closely to the original. I put the quinoa on, hopped into the shower and then made the rest of it.

It is very quick and simple.  I appreciate the cookbooks instructions on how to make good quinoa.

1 cup quinoa
1 3/4 cups water
pinch sea salt

Rinse quinoa, put in pot with water and salt and bring to a boil, reduce temperature and simmer with lid on for 12 minutes, and then put a paper towel under the lid while it rests for 5 minutes. I had never done that before and I think it did help with the texture, making the quinoa perfectly fluffy and moist.

- 1 Tablespoon olive oil
- garlic
- mushrooms
- fresh or dried thyme
-2 cups arugula

In a fry pan put 1 tablespoon olive oil, and sauté 1 clove garlic for 30 seconds. Add in mushrooms and sauté until golden brown. Add in thyme.
- Mix 2 cups quinoa, mushrooms and arugula in a bowl. Season with salt and pepper.

Enjoy!

Vegetarian Sprill Rolls

 

Continuing on with the theme of appetizers, here are some veggie spring rolls- baked in the oven. D came for dinner the other day and this time the theme was Asian. Spring rolls and a stir fry (and salad as always- must be healthy!! ) As usual I had a million dishes in the sink to wash before I could start with prepping dinner. By the time I was done with that, I was exhausted. Sent D a quick SMS- dinner likely won't be ready for 7 after all, at this rate it will be ready at midnight. Well, I was pleasantly surprised at how quickly and easily this meal came together. It may not have been ready for exactly 7, but considering I laid down on the couch for a while-, I was pretty surprised that it made it to the table for about 7:15. Disclaimer- I used a bought sauce- hot plum sauce. Although it would have been easy to whip one up- the sweet and spicy sauce would have been perfect.

Another pleasant surprise, was that these spring rolls actually taste similar to real ones. I've tried making some before and they were not the best. This recipe is a keeper.  It is inspired by Canadian living's baked spring-rolls, but is even easier-, I didn't put red pepper and also omitted mushrooms as D doesn't like them. If you like them feel free to add in a cup of shitake mushrooms.

D didn't find they were exactly like real restaurant spring rolls, but that is likely due to the fact they aren't deep fried. Hey you can't compare carrots to French fries. 

Ingredients:
-1 tablespoon vegetable oil
- 2 green onions
- 1 clove garlic
- 1 tsp grated ginger
- 2 cups shredded cabbage ( you can buy this ready made prepackaged- big time saver)
- 1/2 cup shredded carrot (again this can be bought ready made- most mixes have cabbage and carrot in them)
- pinch salt and pepper
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce (store bought- can this be made?)
- spring roll wrappers (found in a cold area of the grocery store, sometimes with the salads, sometimes with the vegetarian stuff)
- 1/2 tsp sesame oil

Some of these are staples that are always good to have on hand- corn starch, sesame oil, etc- it is so rewarding to have a well stocked kitchen!!

Directions:
- preheat oven to 425
- in a large skillet heat half of vegetable oil on medium/high heat, cook green onions (mushrooms if using), garlic and ginger, stirring often for about 2 minutes
- stir in cabbage and carrot and cook about 4 minutes
- whisk together water, hoisin sauce and cornstarch- pour over cabbage mixture. Stir to combine and transfer to a bowl to cool a bit.
- put parchment paper on a baking sheet, place wrappers on a baking sheet and spoon 2 tablespoons of the mixture on. Fold up (or roll- to look more professional) using water to help it stick closed.
- brush with remaining veggie oil and sesame oil
- bake for 20 minutes, flipping halfway- After 10 minutes I noticed they were already quite brown and I reduced the heat to 400F. It all depends on you oven so be sure to check them.

This is what they looked like before baking

I only made 4 because I didn't want too many, but you could make more smaller ones.

Enjoy!!

Scallops with Herb Butter Sauce

Speaking of dinner guests,  another favourite and my most common one is D. I love trying out new  on him. He keeps coming back and trusts me when things get a bit chaotic in the kitchen.  For instance, when I made the spicy honey chicken, there was a lot of smoke-  and he calmly asked "Umm, el? everything ok in there.. something smells like it's burning..?".  That was a bit of an understatement.  Despite my claiming it was normal and part of the recipe, he opened the windows, the door, and made sure the fire alarm didn't go off.  Fewf. Cooking in my little kitchen is always an adventure.

Lately I have been trying out appetizers. That way when I make the same main course a few times (in this case- salmon tacos) there is still something different to try. I try to have a theme, and in this case the theme was just sea food.  Now I don't like scallops, but D does and I decided to try out a variation of a recipe I saw on Fine Cooking. I think it turned out pretty well- although the scallops still didn't brown as nicely as the ones I saw the 10 year old kids making on Master Chef Junior. What can I say, those kids were damn good. The key is to really dry the scallops well before frying them so they get nice and brown.

Ingredients:
For the scallops:
- large sea scallops ( I didn't buy many, maybe 5? I got the last ones left at the store) You could definitely cook more for the same amount of sauce
- 1 Tbs. unsalted butter      
- 1 Tbs. extra-virgin olive oil      
- Kosher salt and freshly ground black pepper      

For the sauce:
- 3 Tbs. unsalted butter, cut into six  pieces
- finely diced shallot (1 medium shallot)
- 1/4 cup dry white wine - I actually had some in the fridge-woo 
- 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
- 1/4 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 to 3 lemon wedges for serving

Directions:

 -Rinse scallops  under cold water. Pat them dry with paper towels; surface moisture impedes browning.
- Heat a non-stick pan over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, un crowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
- Return the pan to medium heat. Add a piece of the butter  and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops

This could also be served as a main course if you make more of them.

Saffron Rice Pilaf with Red Pepper

I apologize for the lack of updates. I was in Austria for my grandma's 90th, and then in London visiting and touring. It was so much fun. I barely cooked on my trip, but I did eat lots of delicious food. I looove the food in Austria, If I lived there i would weigh at least 500 pounds.Schnitzels, pastries, cakes, rolls, potato salad..yum yum yum.  I also had no idea London had such delicious food. I thought for some reason that the food wouldn't be good. My mistake was that British food may not be good, but Britain is filled with delicious ethnic restaurants and wonderful markets.

When I finally got a chance to get in the kitchen, I decided to make this rice pilaf to accompany a delicious clementine chicken recipe that my mom had made. The recipe is adapted from Fine Cooking that I'd bought in the airport. I was so proud of myself, because usually I fail miserably at making rice. It is either too crunchy or super mushy. I will definitely make this recipe again. We were 9 people and there was enough for everyone, but not enough for everyone to have seconds. I probably should have doubled the recipe..oh well better to leave people wanting more right?

Cheddar Jalepeno Corn Bread

I love cornbread! And I finally made it for the first time yesterday. Well the second time really but the first time I used a mix for gluten free corn bread. Well, let me tell you, there is no comparison. If I can share one tip with yall, it's never ever use mixes. Making things from scratch is so much better, and doesn't even take much more time or effort. It's also cheaper, so basically all around better. To those who ate that so called gluten free corn bread..I owe you an apology!

Cauliflower Rice

Easy Paleo Side-dish.  Grate cauliflower, or use food processor with grating disk. Fry in a little bit of coconut oil for about 5 minutes or until translucent. If you like you can also add in onions, zucchini, celery to change the taste a bit of you aren't a big fan of cauliflower. I used 1/3 of a cauliflower and it made lots!

Lemon Asparagus and New Potatos

I found this recipe on prevention RD - thanks Kristin for sharing that site! What I really like about it is that Nicole RD rates her recipes, so you know which ones she found really good, and which ones she find less good. She rated this an A+ so I decided to make it.

It was super simple and quick to make. It tasted even better cold the next day as the lemon flavor had a chance to really sink in.

Roasted Carrots and Mushrooms

I cut this recipe out of a foodnetwork magazine a couple of months ago and have been wanting to try it since then. It made the journey with me to Austria, but I never got a chance to make it. Yesterday, I was determined to make it, even though we are heading into a long weekend, and I won't be here to eat it leftovers. Lucky my friend D was over and stayed for dinner, so with his help, and eating leftovers for lunch I will polish it off! I served it with breaded chicken, and it complemented it well.

Avocado and Tomato

I love avocados. They are full of healthy fats and taste delicious. One night I didn't feel like making a salad and decided to try out this simple recipe, that I have adapted slightly from The Australian Women's Weekly- Veggie Stars Cookbook, that Gail brought me back From Australia (Thank you Gail!) Its a great book that tells you all about buying, storing and cooking different vegetables. There are some in there I haven' even heard of such as Celeriac and Swedes! I look forward to trying out some new veggie recipes from this book.


Ingredients:
- 2 large avocados
- 2 large tomatoes ( I used cherry tomatoes because that's what I had)
- 1 small red onion, chopped finely
- 2 tablespoons olive oil (could use less)
- 2 tablespoons lime juice
- 2 tablespoons coriander (I also didn't have any on hand)
1/4 teaspoon tobasco sauce or hot sauce

Directions:
1. halve avocados and discard skin ( I kept it on)
2. combine remaining ingredients in small bowl
3. serve avocado halves with tomato mixture

I think its the lime juice and hot sauce that made this recipe so delicious. It is simple and quick and can be easily adapted for fewer or more people.

Balsamic and Parmesan Cauliflower

I had a big cauliflower and wanted to try something a bit different. This recipe was so easy to make and tasted delicious! I got the recipe from eatingwell. It would make a great side dish to accompany pretty much anything.

Ingredients

• 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• 1/2 cup finely shredded Parmesan cheese (I only used 1/4 cup)

Directions

Preheat oven to 450°F.
1. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more